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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1 16-ounce package(s) hot roll mix |
1 pound(s) ground beef |
1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted |
1 4-ounce can(s) mushroom stems and pieces, drained |
1 small onion, chopped |
1 tablespoon(s) worcestershire sauce |
1 cup(s) (4 ounces) shredded cheddar cheese |
1 egg |
2 tablespoon(s) water |
Directions:
1. • Prepare roll mix according to package directions for pizza crust; let rise. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, mushrooms, onion and Worcestershire sauce. Remove from the heat.
2. • Divide dough into eight pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into an 8-in. circle. Place circles on two lightly greased baking sheets. Divide meat mixture among the eight circles. Top with cheese.
3. • Moisten edges of dough and fold in half. Press edges firmly together with a fork. Prick top of dough. Beat egg and water; brush over each pocket. Bake at 400° for about 20 minutes.
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